Mexican Rice Casserole

Every now and then, I like to make a casserole for dinner to get us through the week.  You know, so we can eat the leftovers for 3 days in a row and so I don't have to cook every night.  I used to be anti leftovers but now I love them!  Most meals actually taste better the next day.  I found this recipe on For The Love Of Cooking.  It was full of mexican flavor and fed us for the entire week.  Perfect.

Mexican Rice Casserole

• 1 1/2 cups of cooked white rice
• 1 tsp of olive oil
• 1 lb lean ground beef (I used 96/4)
• 1/2 sweet yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp dried cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2-1 tsp crushed red pepper flakes
• Sea salt and fresh cracked pepper, to taste
• 1 15 oz can of black beans, drained and rinsed
• 1 15 oz can of tomato sauce
• 3-4 tbsp fresh cilantro, chopped (divided)
• 1-2 cups of shredded cheddar cheese
• 3-4 tomatoes, sliced thickly
• Sour cream (topping)

Pour olive oil in skillet.  Brown beef until mostly done then add onion and cook until tender.  Add garlic and cook for 1 minute.  Add seasonings and mix well.  Next, add rice, drained black beans, tomato sauce and a little bit of cilantro.  Pour into a greased 9x13 pan.  Spread evenly then top with tomato slices and cheese.  Cover with foil that has been sprayed with cooking spray.  Bake at 350 for 20 minutes.  Remove foil and bake an additional 5 minutes until cheese is bubbly and golden brown.  Serve with a spoonful of sour cream and a sprinkle of cilantro.